Inspired by an irresistible dish from Roscioli restaurant in Rome, this corzetti pasta is tossed in a rich anchovy butter and then topped with a whole anchovy fillet preserved in extra-virgin olive oil before being served. Pasta al burro e acciughe is a traditional recipe of Italian “cucina povera” that uses inexpensive, easy-to-find ingredients to create a rich, delicious primo piatto. We added some yellow cherry tomatoes from our garden to give the recipe more texture and freshness. The tomatoes make it a surprisingly good (and easy-to-make) summer pasta dish that takes advantages of what’s in the pantry.
Corzetti Pasta with Anchovy Butter and Yellow Tomatoes
Ingredients (serves 4):
1/2 stick unsalted butter
10 anchovy fillets preserved in oil, drained
10 yellow cherry tomatoes (they can be replaced with any variety of tomatoes)
Salt and pepper
Parmigiano Reggiano cheese, grated (optional)
Heat the butter in a skillet over medium heat. When the butter is melted, add the anchovy fillets and cook for a few minutes (about 4 minutes) until the anchovies have completely dissolved into the butter, creating a rich sauce. Set aside.
Cooked the corzetti pasta until al dente. Drain and add to the anchovy butter pan.
I find that some grated Parmigiano Reggiano cheese works grated on corzetti pasta with anchovy butter. If you’re not a fan of recipes that combine cheese with fish, simply omit Parmigiano.